Cleaning/sanitizing methods, compositions, and/or articles for produce

ABSTRACT

Basic cleaning compositions using toxicologically-acceptable ingredients for cleaning fruits and vegetables are provided. Liquid formulations comprising detergent surfactant, such as oleate, alcohol ethoxylates, etc., and neutralized phosphoric acid are sprayed onto apples, lettuce and the like to remove soil and unwanted deposits, especially wax. Articles for applying the compositions to produce by spraying are disclosed. Use of the compositions for disinfectancy/sanitization of produce and cleaning/disinfectancy/sanitization of non-food inantimate surfaces are disclosed.

TECHNICAL FIELD

The present invention relates to methods for removing dirt and otherunwanted residues from produce, e.g., fruits and vegetables, which isintended for ingestion by humans or lower animals and to detersivecompositions, especially in liquid form, which are especially suitablefor practicing said methods.

BACKGROUND OF THE INVENTION

It is well-known and appreciated by consumers that fruits and vegetablesshould be thoroughly washed prior to ingestion in order to remove soilsand other unwanted residues which may be undesirably clinging to thesurfaces thereof In addition, some consumers wish to remove theartificial “waxy” coatings which may be applied to some fruits to retardmoisture loss for increased storage life and to enhance theirappearance. It has been estimated that 95% of consumers recognize theneed for thorough washing but, ordinarily, only use tap water for thispurpose. On the order of 5% of those consumers who do wash theirvegetables use a household cleaner, typically a liquid dishwashingproduct, to help ensure cleanliness. However, dishwashing products arenot specifically intended for such use, inasmuch as they are usuallydesigned to provide high, persistent suds which makes them inconvenientto remove from the fruits or vegetables which have been washedtherewith. It will also be appreciated that the formulation of trulyeffective compositions, especially those which can be used safely byindividual consumers, for washing fruits and vegetables presents aunique problem to the formulator, inasmuch as many art-disclosedcleaning ingredients would, presumably, not be desirable for use indirect contact with foods where they might not be fully removed.

Moreover, it would be especially desirable to provide effective,toxicologically-acceptable cleaning compositions for fruits andvegetables in the form of substantially low-sudsing liquid solutionswhich are clear or which have only minimal haziness. Liquid solutionsare convenient for the user, since they can be applied directly tosoiled fruits and vegetables, followed by rinsing in tap water. Theclarity of the liquids connotes cleanliness to the user and is thushighly desirable. Low sudsing is an important attribute so that removalof the solution by rinsing is achieved quickly and easily. It would alsobe of advantage if such compositions could be provided in the form ofconcentrates, which could be diluted by the consumer before use and/orapplied to the fruits and vegetables as a direct spray-on.

Unfortunately, many toxicologically-acceptable cleaning ingredients donot meet the aforesaid requirements for clear, low-sudsing, dilutableliquid products. Many detersive surfactants form cloudy or even opaquesuspensions, even in soft water. Of course, many surfactants arespecifically designed to be high sudsing. Still others form relativelyintractable phases in their concentrated form.

It has been disclosed that soap and/or certain nonionic surfactants,properly formulated, e.g., with water-soluble oleate or laurate saltsand other ingredients can provide liquid compositions having the desiredproperties described above. It has also been disclosed that preferredcompositions can be formulated in the basic pH range. Even when suchbasic compositions do have a soapy feel, they are preferred over theacidic compositions herein for removing artificial waxy coatings,especially from fruit such as apples. However, the invention alsocomprises basic compositions having less soapy feel. It has now beendiscovered that the addition of neutralized phosphoric acid provideseven better cleaning, especially of waxy material, even at the same pH.

BACKGROUND ART

The use and selection of cleaning ingredients for the purpose of washingfruits and vegetables is described by the United States Code of FederalRegulations, Title 21, Section 173.315: “Ingredients for use in washingor lye peeling of fruits and vegetables”. These regulations restrict theingredients that may be used for direct contact with food to thosedescribed as “generally regarded as safe” (GRAS), and a few otherselected ingredients. These sections also provide certain limitations onthe amount of material that can be used in a given context.

Among these ingredients, the experienced formulator will find only a fewingredients which can provide effective cleaning of hydrophobicresidues, such as waxes, oils, or man-made chemical residues such aspesticides. It is recognized these types of residues are removed mostreadily by surface active ingredients in water, or by organic solventslargely in the absence of water. Other types of soils, especiallyparticulate insoluble soils that do not readily disperse in water, areeffectively removed by surface active materials in water, especiallywhen aided by complex anionic salts, such as citrates(polycarboxylates), or polyphosphate salts.

Within this limited group of ingredients the range of effective cleaningcompositions well suited to the task of cleaning fruits and vegetables,especially as practiced by individual consumers, have not beenpreviously described. It is desirable to formulate liquid compositionswhich are amenable to either direct application to produce, preferablyby spray application, or could be provided in suitable concentrated formto allow convenient dilution in a bowl or sink of water for washing ofproduce by immersion. Further, it is desirable if the compositions arelow sudsing, and easily rinsed, without leaving residue. Preferredcompositions should be mild to the hands, especially for directapplication.

Food Chemical News, Inc., 1991, p. 334.1, reports that PEG 200-9500 hasbeen cleared under §178.3750 as a component in articles for use incontact with food (Fed. Register, Oct. 15, 1968). Nonetheless, forwashing -produce, polyethylene glycol should be affirmed as GRAS.

SUMMARY OF THE INVENTION

The present invention encompasses methods for cleaning produce,especially fruits and vegetables, (and compositions, as disclosedhereinafter, for practicing said methods) at a basic pH. The presentinvention comprises several aspects including:

I. A method for cleaning produce comprising contacting the surfaces ofsaid produce by direct application of an aqueous cleaning solutiontypically comprising:

(a) from about 0.01% to about 15% of C₈-C₁₈ fatty acid;

(b) optionally, from about 0.1% to about 4% by weight of nonionicsurfactant, especially ethoxylated and/or propoxylated adducts ofaliphatic C₁₂₋₁₈ alcohols, but preferably less than about one eighth ofthe amount of said fatty acid;

(c) optionally, from about 0.1% to about 4% by weight of organicpolycarboxylic acid, preferably citric acid;

(d) optionally, up to about 0.2% by weight of base-stable anionicsurfactant such as the alkali or alkaline earth salts of dodecylbenzenesulfonate;

(e) optionally, toxicologically-acceptable basic buffer such aspotassium and/or sodium basic materials, e.g., the hydroxides and/orsalts of carbonate and/or bicarbonate;

(f) optionally, toxicologically-acceptable preservative;

(g) optionally, but preferably, from about 0.05% to about 10%,preferably from about 0.1% to about 5%, more preferably from about 0.3%to about 2% of phosphoric acid;

(h) optionally, at least about 0.05%, preferably from about 0.1% toabout 10%, most preferably from about 0.25% to about 3.0%, by weight, ofwater-soluble polyethylene glycol having a molecular weight of about200, or higher; and

(i) the balance comprising an aqueous carrier selected from water and,optionally, low molecular weight, toxicologically-acceptable organicsolvent such as ethanol, glycerol, etc.;

all of the acidic materials above being, of course, neutralized underthe alkaline conditions of the product, preferably neutralized withsodium and/or potassium, preferably potassium, compatible basicmaterial, wherein said.aqueous solution has a pH in the range of 9.5 orgreater, preferably more than about 11, and even more preferably fromabout 11.5 to about 12.5, and said composition preferably beingessentially free of any material that is not toxicologically acceptable.

The inventions disclosed herein preferably encompass compositions foruse in a method for cleaning fruits and vegetables at a basic pH aboveabout 9.5, comprising:

(a) from about 0.01% to about 15% of C₈-C₁₈ fatty acid which isneutralized, preferably a member selected from the group consisting ofsodium or potassium oleate (preferred), or from about 0.5% to 10% byweight of sodium or potassium laurate;

(b) optionally, from about 0.1% to about 4% by weight of nonionicsurfactant, especially ethoxylated/propoxylated adducts of aliphaticC₁₂₋₁₈ alcohols, but preferably less than about one eighth of the amountof said fatty acid;

(c) optionally, but preferably, from about 0.2% to about 4% by weight ofpotassium and/or sodium polycarboxylate, having detergent buildingcapability and preferably being derived from natural sources, such aspotassium and/or sodium citrate, as a dispersant for particulate soils;

(d) optionally, up to about 0.2% by weight of base-stable anionicsurfactant such as the alkali or alkaline earth salts of dodecylbenzenesulfonate;

(e) optionally, toxicologically-acceptable basic buffer such aspotassium and/or sodium basic materials, e.g., the hydroxides and/orsalts of carbonate and/or bicarbonate;

(f) optionally, toxicologically-acceptable preservative;

(g) optionally, but preferably, from about 0.05% to about 10%,preferably from about 0.1% to about 5%, more preferably from about 0.3%to about 2% of phosphoric acid; and

(h) optionally, at least about 0.05%, preferably from about 0.1% toabout 10%, most preferably from about 0.25% to about 3.0%, by weight, ofwater-soluble polyethylene glycol having a molecular weight of about200, or higher;

(i) the balance preferably comprising aqueous carrier selected fromwater and, optionally, low molecular weight, toxicologically-acceptableorganic solvent such as ethanol, glycerol, etc., preferably selectedfrom water and water-ethanol;

wherein said aqueous cleaning solution has a pH of 9.5 or greater, andpreferably employs carbonate salt, or salts, as buffer (e), preferablywith hydroxide base, to provide a pH of from about 11 to about 12.5,more preferably from about 11.5 to about 12.5. The compostions can alsobe formulated as concentrates, in which at least part of (i) is removedand the levels of the remaining ingredients are adjusted to complete theformula. In all of the above lists of components, if an ingredient canbe classified in more than one place, it will be classified in the firstplace it can appear.

A more specific method for cleaning fruits and vegetables at a basic pH,preferably more than about 9.5, comprises contacting the surfaces ofsaid fruits and vegetables with an aqueouscleaning solution comprisingpotassium oleate, preferably at a level of more than about 0.5%.Potassium oleate is mild, rinses well, has minimal odor, is effective inremoving unwanted materials, especially wax, from apples, does notoversuds, and is very safe, even when the composition is misused and thevegetable, or fruit, etc., is not completely rinsed. Therefore, it is auniquely preferred surfactant for use in cleaning food materials likevegetables and fruits. The potassium cation is more useful than thesodium cation, especially in the absence of polyethylene glycol, sincethe potassium oleate is quite soluble whereas the sodium oleate tends toform a less soluble soap, especially at low temperatures.

A concentrated, alkaline method for cleaning produce comprisescontacting the surfaces of produce with a cleaning solution containingfrom about 0.5% to about 15%, preferably from about 0.75% to about 8%,more preferably from about 1% to about 5%, detergent surfactant,preferably one that is GRAS, and more preferably said oleate surfactant,said cleaning solution having a pH of from about 9.5 to about 12.5,preferably from about 11 to about 12.5, especially when the detergentsurfactant is a soap such as the said oleate, more preferably from about11.5 to about 12.3. Such compositions when used in an effective amountto clean apples coated with wax, will provide more effective removal ofthe wax when combined with the neutralized phosphoric acid. Removal ofwax from apples is one of the most difficult cleaning tasks andtherefore is indicative of overall superior performance. It is importantto remove as much wax as possible to minimize the amount of anyundesirable materials that may be trapped by the wax.

Another preferred variation in the above methods for cleaning produceinvolves placing said cleaning solutions in a spray container to providea spray of said solution to distribute the said solution, or solutions,over the surfaces of the produce while utilizing only a minimum amountof the cleaning solution and minimizing the exposure of the remainingsolution to the atmosphere, where the solution is more likely to becontaminated and/or exposed to oxygen, both of which tend to causeundesirable changes in the solutions from aesthetic and/or performanceconsiderations. In such spray processes, there is only need for arelatively small amount of material in the package, and for individualconsumer use, this is desirable, since some consumers will not be ableto manipulate large weights. For individual consumer usage, typically,the container will contain no more than about two gallons (about eightliters), preferably no more than about one gallon (about four liters),especially when the container is a spray container, even one that has atube that permits the spray device to be manipulated while the bulkcontainer remains in place. More preferably such spray containerscontain about one liter, or less, of cleaning solution.

The invention encompasses basic cleaning compositions in bothconcentrated and dilute forms, especially adapted for practicing saidmethods. (In the following disclosure, the lower amounts of thespecified ingredients denote the dilute forms of the compositions hereinand the higher amounts denote the concentrated forms which are typicallydiluted by a factor of from about 2 to about 3.) The compositions can beconcentrated even more to non-aqueous liquids or solids according to theteaching in U.S. Pat. No. 5,280,042, Lopes, said patent beingincorporated by reference. Such compositions include the following.

A composition for cleaning fruits and vegetables at a basic pH,comprising:

(a) from about 0.1% to about 15%, preferably from about 1% to about 5%,by weight of a member selected from the group consisting of sodium orpotassium oleate (preferred), sodium or potassium laurate, or mixturesthereof;

(b) optionally, from about 0.1% to about 4%, preferably about 0.3% toabout 1.0%, by weight of nonionic surfactant as described above;

(c) from about 0.2% to about 4% by weight of polycarboxylic acid salt,especially potassium hydrogen citrate;

(d) from about 0.3% to about 5% of ortho-phosphoric acid; and

(e) the balance comprising aqueous carrier selected from water andwater-ethanol;

wherein said composition has a pH of 9.5 or greater.

Preferably, the basic compositions herein contain from about 0.5% toabout 1.5% by weight of potassium, and/or sodium, carbonate and/orbicarbonate buffer and have a pH of from about 11.5 to about 12.5.

Preferred compositions for use herein in a concentrated alkaline methodcontain from about 0.1% to about 15%, preferably from about 0.5% toabout 8%, more preferably from about 1% to about 5%, detergentsurfactant, preferably one that is GRAS; from about 0.3% to about 5% ofortho-phosphoric acid and have a pH of from about 9.5 to about 12.5,preferably from about 11.5 to about 12.3. Such compositions, when usedin an effective amount to clean apples coated with wax, will providemore effective removal of the wax. Removal of wax from apples is one ofthe most difficult cleaning tasks and therefore is indicative of overallsuperior performance.

The present invention also encompasses detersive compositions with animproved tactile impression which are especially adapted for cleaningfruits and vegetables, comprising:

(a) at least about 0.1%, preferably from about 0.5% to about 8%, mostpreferably from about 1% to about 5%, by weight, of a C₁₂-C₁₈ fatty acidor salt thereof,

(b) at least about 0.05%, preferably from about 0.1% to about 10%, mostpreferably from about 0.25% to about 3.0%, by weight, of water-solublepolyethylene glycol having a molecular weight of about 200, or higher;

(c) from about 0.1% to about 5% of neutralized ortho-phosphoric acid;and

(d) water or water-ethanol fluid carrier, said composition having abasic pH.

The balance of the composition can comprise various optional adjunctmaterials, pH-adjusting agents, perfumes or essences, preservatives andthe like.

In a preferred mode, component (b) has a molecular weight in the rangefrom about 300 to about 9500.

Typical compositions herein are wherein component (a) is potassiumoleate, and wherein the weight ratio of (a):(b) is in the range fromabout 1:2 to about 30:1, preferably from about 1:1 to about 15:1.

The compositions having improved tactile impression are typicallyformulated in the basic pH range, preferably from about pH 9.5 to aboutpH 12.5. Preferred compositions have a viscosity at room temperature ofless than about 100 centipoise, preferably less than about 50 centipoisefor sprayable compositions.

Preferred compositions for use herein contain only materials that areGRAS, including, of course, direct food additives affirmed as GRAS, toprotect against possible misuse by the consumer. Traditionally, mostsuggestions for cleaning of fruits and/or vegetables have contemplated acommercial scale where there is typically more control over theconditions, especially the amount and thoroughness of rinsing. Thepresent invention, especially the methods involving use of hand heldtrigger activated spray means are primarily/solely suitable for use byindividual consumers so that it is essential that extra safety be builtinto the product. Failure to rinse thoroughly after cleaning is less ofa concern if all of the ingredients are GRAS. This is especiallyimportant when concentrated basic compositions suitable for removal ofwax from apples are used. The larger amounts of materials needed forremoval of wax create an heretofore unknown level of risk for theindividual consumers, many of whom are not likely to read, or follow,instructions which would permit safe use of non-GRAS materials.

The ingredients in the above compositions are preferably selected andused in proportions which provide substantially clear compositions.“Substantially clear” includes only minimal haziness, and preferably thecompositions are completely clear. The ingredients are also selected tohave minimal odor, both initially and after storage. The lack of odor isespecially important in compositions for use on food. The compositionspreferably have a viscosity that is more than about 2 centipoise,preferably more than about 10 centipoise when at rest, but thin undershear to permit easy dispensing, especially from spray containers.

Below pH about 9.7, the compositions can exhibit some objectionablefatty acid odor. Even at the optimal pH's above 11, some odor canpersist. In order to mask this odor, the compositions can contain a GRASperfume, or essence, ingredient. Especially preferred for this use areoils derived from citrus fruit, e.g., oranges, lemons, limes,grapefruits, tangerines, tangelos, etc. which contain relatively largeamounts of terpenes.

All documents cited herein are incorporated herein by reference.

DETAILED DESCRIPTION OF THE INVENTION

The following toxicologically-acceptable ingredients are used in thepreparation of the preferred compositions herein. By“toxicologically-acceptable” is meant that any residues from theingredients of the compositions which may remain on the fruits orvegetables cleansed therewith are safe for ingestion by humans and/orlower animals.

Nonionic Surfactant

The nonionic surfactant is preferably selected from materials known inthe art, such as alkylene oxide (ethylene oxide and/or propylene oxide)adducts of C₁₀₋₁₈ aliphatic alcohols or acids, C₁₀₋₁₈ aliphatic alcoholadducts of glucose (alkyl polyglucosides). The specific nonionicsurfactant selected ideally has a hydrophilic-lipophilic balance (HLB)greater than about 10, and a cloud point above about 35° C. in thecomposition. The United States Code of Federal Regulations (CFR)specifically describes an ethylene oxide/propylene oxide adduct ofC12-18 aliphatic alcohol of molecular weight of about 800. Such amaterial is available as PLURAFAC RA-20 (BASF).

In the basic compositions containing soap, the alkoxylated alcoholfunctionsmainly as a dispersant for any soap curd which may form duringthe cleansing operation. Further, it is recognized that the selection ofnon-nitrogen containing nonionics can minimize the possibility ofmicrobial growth in the dilute surfactant compositions.

Fatty Acid and/or Salts Thereof

The acidic compositions herein are preferably formulated using anunsaturated fatty acid; oleic acid is preferred and convenient for thisuse. However, the particular oleic acid that is selected shouldpreferably be low in polyunsaturates, e.g., contain less than about 10%,preferably less than about 7%, more preferably less than about 5%,polyunsaturated acid minor components, and will typically have an IodineValue (IV) of from about 70 to about 100, preferably from about 83 toabout 95, more preferably from about 85 to about 90. Polyunsaturatedfatty acids are not preferred herein, due to odor problems. However,this is primarily from aesthetic considerations since such acids areeffective in cleaning. The amount of polyunsaturated fatty acids shouldbe less than about 8%, preferably 0%. The amount of polyunsaturatedfatty acids with more than about two double bonds should be less thanabout 1%, preferably 0%. Saturated fatty acids are unacceptable as theyhave limited solubility for longer chainlength materials (≧C₁₂), or haveunacceptable odor (≦C₁₀). For example, stearic and/or tallow fatty acidssoaps, even potassium soaps, do not have enough solubility at roomtemperature, where most produce cleaning is done by individualconsumers, to formulate even compositions containing the minimum ofabout 0.1% soap required for acceptable cleaning. Other specificsolubilizing surfactants in higher proportions would be required tosolubilize these saturated fatty acids. Pamolyn 100 FGK oleic acid is agood example of a suitable commercial fatty acid.

Phosphoric Acid

Phosphoric acid is an extremely desirable component for improving theremoval of, e.g., wax from apples. The advantage is not due solely to pHsince the improvement is observed at any pH. E.g., as disclosedhereinafter, when the pH is varied from about 11 to about 12, theresults are superior when the neutralized ortho-phosphoric acid ispresent. The result is also not due to any ability of the neutralizedphosphoric acid to act as a builder to inhibit the problems associatedwith water hardness, since the results are improved when thecompositions are used full strength by application directly on the waxedsurface.

It is surprising that the neutralized orthophosphoric acid provides sucha large benefit. The advantage is especially noticed when thecompositions are used full strength, e.g., by spraying the compositiondirectly onto the surface of the produce.

Polyethylene Glycol

The water-soluble polyethylene glycol polymer (PEG) employed herein isthe known article of commerce and is available under a variety of tradenames, of which CARBOWAX (Union Carbide Corporation) is exemplary. PEG'sin the average molecular weight range of from about 200 to about 20,000can be used herein, and PEG as CARBOWAX in the average molecular weightrange of at least about 200, typically 300 to about 9500, is convenientand preferred. As disclosed above, the compositions herein will compriseat least about 0.05%, by weight, of the PEG and will typically comprisefrom about 0.1% to about 10%, by weight, of PEG. The amounts used canvary with the molecular weight of the PEG, the amount of oleate or otherfatty acid used in the composition, the desired viscosity of thecomposition, and like factors within the discretion of the formulator.The following Table 1 illustrates the variation in viscosity which canbe effected using various levels of PEG and varying PEG molecularweights in a liquid composition (Control) comprising 3% potassiumoleate. Table 1 also illustrates the effect of sodium benzoate (Bz) onviscosity.

TABLE 1 Viscosity Viscosity (cP* as made) (cP* as made) Composition 72°F. (22° C.) 43° F. (6° C.) Control (no PEG) 7 110 Control + 0.674% Bz 231000 Control + 0.118% Bz 7 159 Control + 0.1% PEG 400 5 36 Control +0.5% PEG 400 2 17 Control + 0.1% PEG 8000 5 23 Control + 0.5% PEG 8000 84 *Viscosity in centipoise as measured using Brookfield LVTD #2 spindle,60 rpm at the designated temperature.

In a typical mode, the preferred compositions herein that have animproved tactile impression will comprise oleate:PEG weight ratios inthe range from about 1:2 to about 30:1, preferably from about 1:1 toabout 15:1.

Tactile Impression

The compositions herein which contain the polyethylene glycol arecharacterized not only by their excellent cleaning performance andsudsing/rinsability properties, but also by their improved viscosityproperties and improved “feel”. While, as disclosed above, the improvedviscosities of the compositions herein are readily demonstratedquantitatively using standard measurement techniques, the improved feelof the compositions which come into contact with the users' hands is aqualitative tactile impression. However, this improved, “non-slippery”,“non-soapy” improvement in skin feel can be demonstrated by rubbing Test(PEG-containing) and Control (no PEG) compositions on the hands or innerforearms of volunteer graders. Even in such rudimentary tests, thegraders can readily distinguish the improved tactile impression of thecompositions made in accordance with this invention.

Optional Surfactants

Optionally, base stable anionic surfactants can be employed, as allowedby the United States Code of Federal Regulations, Title 21, Section173.315. Preferred are salts of dodecylbenzene sulfonate, typically atlevels up to 0.2%. Also described in the CFR are phosphate esters ofethylene and/or ethylene/propylene oxide adducts of aliphatic alcohols,dioctyl sulfosuccinate, and 2-ethylhexyl sulfate.

Sequestrant/Builder

The organic polycarboxylic acid, or salt thereof, e.g., citric acid, orsodium and/or potassium citrate, and/or ethylenediaminetetraacetic acid,or sodium and/or potassium ethylenediaminetetraacetate, are standarditems of commerce and are GRAS. Other organic poly carboxylic acids,especially those that are GRAS, such as tartaric, malic, etc. acids, canalso be used. When formulating the basic formulations herein, it ispreferred to use the potassium salt, as compared with the sodium salt,to provide ease of formulatability. Complex phosphates can also be used,but are generally avoided due to regulatory considerations.

Buffer

Toxicologically-acceptable basic buffers can be used in the compositionsherein to maintain product pH in the base range. For ease offormulatability, it is highly preferred that such basic buffers be intheir potassium salt form. Potassium citrate is a preferred dispersantfor particulate soils. Potassium carbonate is a convenient and preferredbasic pH buffer. Sodium bicarbonate is a highly desirable material toadd to the compositions of this invention as a part of the bufferingsystem since it is readily available as baking soda in food grade and istherefore relatively inexpensive, while providing a highly desirablepurity to the composition. Compositions formulated with a mixture ofpotassium and sodium cations in molar ratios of from about 1:1 to about10:1, preferably from about 2:1 to about 8:1, more preferably from about4:1 to about 5:1 potassium to sodium, e.g., as provided by mixtures ofpotassium hydroxide (hydrate) and sodium bicarbonate, have desirableTheological properties. The compositions are sufficiently viscous, so asto cling to the fruit or vegetable until spread, but are readilydispensed, e.g, by means of a spray device, either aerosol orfinger-activated pump. The levels and identities of the ingredients areadjusted to provide products having the desired viscosities as set forthherein, e.g., more than about 2, preferably more than about 5, morepreferably more than about 10 centipoise when at rest, and less thanabout 150, preferably less than about 100, more preferably less thanabout 50 centipoise under shear of ≧˜1000 sec⁻¹.

The ability of the preferred compositions containing mixtures of bothsodium and potassium cations to shear thin is important to promote easydispensing, especially when the compositions are sprayed, whilemaintaining the ability to be thick, cling, and delay run off afterbeing applied to the produce.

The pH is preferably not greater than about 12.5, and especially doesnot contain large amounts of buffer at higher pHs for consumer safety,especially when the compositions are sprayed.

Preservative

Formulating the present compositions at high pH reduces the tendency forbiological growth of contaminants, such as bacteria, fungi, or molds. Atneutral pH, an increased reliance on preservatives is required to insurethe lack of biological growth through contamination in making or in use.Standard food-grade preservatives such as ethylenediaminetetraaceticacid and/or the salts thereof, at a level of from about 0.01% to about0.2% of ethylenediaminetetraacetic acid, or its sodium and/or potassiumsalts, can be used although, in general, the basic pH compositionsherein do not require a preservative.

Antioxidants

The use of commercial oleic acid, or oleate salts, can be complicated bydevelopment of off-odors and/or yellowing of the compositions in whichthey appear. These undesirable properties are believed to be caused bycomplex side reactions initiated by the reaction of oxygen withprimarily the polyunsaturated components of the fatty acid stock. Theseresults can be avoided, or minimized, by avoiding contact with air, orby controlling the quality of the fatty acid stock so that the amountand type of polyunsaturates are minimized as described above, and/or bythe addition of antioxidants.

It has been found, that the addition of tocopherols (e.g., Vitamin E, ortocopherol acetates) in alkaline formulations is advantageous, as theydo not degrade, nor do they impart a strong color. They inhibit thedevelopment of off-odors for extended periods of time so that the needfor masking scents is minimized, or eliminated, particularly for oleicacid stocks of high quality, as described above. The use of butylatedphenols, such as BHT and BHA is also useful, but the quantity should belimited to avoid imparting colors to the compositions. Other food gradeantioxidants such as Vitamin C and sulfites, are desirable to preventdeterioration of the compositions by the action of oxygen, but care mustbe taken since vitamin C can suffer color degradation and sulfites cancause odor problems. Sulfites also have been the target of potentialhealth concerns.

Fluid Carrier

The major proportion, e.g., more than about two thirds, (typically,80%-98%, by weight) of the compositions herein comprises water as thesolubilizing carrier for the ingredients. As noted in the Exampleshereinafter, water-ethanol can also be employed and is especiallypreferred when formulating the basic pH compositions herein. The ethanollevel preferably should not exceed 2% in the solution used to clean theproduce, to avoid an alcoholic odor, especially when spraying. Othercompatible, water-soluble, low molecular weight solvents such asglycerol can also be used.

The compositions herein are preferably used by placing them in a packagecomprising either an aerosol container or a non-aerosol spray device“spray means.” Said spray means is any of the manually activated,preferably “trigger-type,” means for producing a spray of liquiddroplets as is known in the art. Typical spray means are disclosed inU.S. Pat. No.: 4,082,223, Nozawa, issued Apr. 4, 1978; U.S. Pat. No.4,161,288, McKinney, issued Jul. 17, 1979; U.S. Pat. No. 4558,821, Tadaet al., issued Dec. 17, 1985; U.S. Pat. No. 4,434,917, Saito et al.,issued Mar. 6, 1984; and U.S. Pat. No. 4,819,835, Tasaki, issued Apr.11, 1989, all of said patents being incorporated herein by reference.The spray bottle, or container can be any of the ones commonly used forcontaining hard surface cleaner detergent compositions. Examples ofbottles are those in U.S. Design Pat. Nos.: 244,991, Weekman et al.,issued Jul. 12, 1977; and 275,078, Wassergord et al., issued Aug. 14,1984, said patents being incorporated herein by reference.

The spray means herein can also include those that incorporate acompatible propellant gas into the liquid and those that will foam evendetergent compositions having a viscosity of less than about 15 cps. Thedevice can also be one that can be adjusted to either give a liquidspray or a foam. The spray means herein are typically those that actupon a discrete amount of the composition itself, typically by means ofa piston that displaces the composition and expels the compositionthrough a nozzle to create a spray of thin liquid.

Preferred articles include the compositions herein that are suitable foruse in the processes described herein, in a package that can provide aspray. Such articles are not widely marketed. This is surprising in viewof the clear advantages for such products for use by individualconsumers. The typical use involves treating individual items ofproduce, which would make preparation of a “bath” wasteful.

In a preferred process for using the products described herein, andespecially those formulated to be used at full strength, the product issprayed onto the food product to be cleaned, rubbed, rinsed and/or wipedoff with a suitable clean material like cloth, sponge, a paper towel,etc.

Surprisingly, the compositions and processes described herein canprovide effective disinfectancy/sanitization. In order to provide goodkill of microorganisms, especially bacteria, one should use highconcentrations and/or longer exposure times. Typically, the productsshould be used full strength and allowed to remain on the produce for atleast about one minute, preferably at least about five minutes, and, forsome microorganisms, even ten minutes may be required. Longer exposuretimes (i.e., the time that the bacteria are in contact with the product)give better antimicrobial benefits. The importance of time depends bothon the pH of the product and on the formula concentration. At high pH(≧11.5) and high concentrations, antibacterial efficacy is achievedquickly. At lower pH values (pH≦11) and lower formula concentrations, alonger period of exposure time is required to achieve the same efficacy.

Higher pHs are also better, in general. This factor is important for theproduct's performance on the Gram negative bacteria, e.g., Escherichiacoli and Pseudomonas species. Higher product pH's produce quicker andmore complete kill. The opposite is true for the Gram positive bacteria,e.g., Staphylococcus aureus. Performance is equal to, or slightlybetter, as the pH is lowered from 11.5 to 9.5. However, this is onlytrue when the formula contains oleic acid.

As stated above, higher formula concentrations (when done independentlyof pH) enhance the antimicrobial efficacy of the product. The presenceof oleic acid is the key factor for the performance on Gram positiveorganisms like S. aureus, while the pH is probably a bigger factor forthe Gram negative bacteria, e.g., E. coli and Pseudomonas species.

Packaging the products herein in a container with instructions for usagein terms of timing and avoidance of dilution in order to providedisinfectancy/sanitization, will help the individual consumer byproviding information for proper usage in order to remove/killmicroorganisms. It is a special advantage of the product that it can beused for this purpose at a time in the food production process whererecontamination is minimized.

The compositions can also be used for cleaning (especially spotremoval), disinfectancy, or sanitization, on non-food (i.e., any surfacewhich is not used as food, even those which are not in contact withfood), inanimate, household surfaces, especially those used in foodproduction and other food-contacting surfaces (surfaces that come incontact with food). E.g., cutting boards, counter tops, utensils,dishes, colanders, sinks, sponges, towels, dish cloths, cloth napkins(serviettes), table cloths, and other surfaces that come in contact withfood. It is desirable to disinfect/sanitize before the surfaces come incontact with the food, and is desirable to redisinfect/sanitize wheneverthe surfaces become recontaminated. The products herein, containing allGRAS ingredients, are perfect for this purpose. On hard surfaces, ofcourse, the compositions can be removed, after sufficient time haselapsed, by rinsing or by absorption/wiping with an appropriate object,e.g., paper towel, sponge, squeegee, etc. Rinsing is still preferred.

The compositions of this invention can also be used to treat/clean othernon-food inanimate household surfaces, such as fabrics, e.g., clothing,shoes, and shower curtains, especially those that are used by infants,especially toys, diapers (napkins), and bibs. The contaminated fabricscan be disinfected/sanitized, then rinsed off or washed, whileminimizing the risk if the infant puts the fabric or other article inits mouth. The fabric can be treated totally, or by spot treatment, thenthe composition is removed, e.g., by rinsing/washing, absorbency, and/ormechanical force.

For fabrics, the pH of the compositions is preferably below about 11.5,more preferably below about 11.

For fabric and hard surfaces, the distribution of the compositions ofthis invention can be achieved by using a spray device, a roller, a pad,etc., or dipping in a “bath” of said compositions. Spraying is apreferred method.

All parts, percentages, and ratios herein are “by weight” unlessotherwise stated. All number values are approximate unless otherwisestated.

The following Examples illustrate the compositions and processes of thisinvention, but are not intended to be limiting thereof The exemplifiedbasic liquid compositions can be prepared at pH 9.5-12.5 by dissolvingthe ingredients in water or water-ethanol using conventional mixingapparatus. In a convenient mode, water is placed in a mixing vessel.Potassium hydroxide, the ortho-phosphoric acid, any citric acid, anybicarbonate, glycerine (processing aid), and any ethanol are added inthe named sequence, with stirring. The oleic acid is added with highshear and stirring is continued. The PEG (which can conveniently bepredispersed in water) is then added. The optional perfume ingredientscan be added any time after the oleic acid has been dissolved in themixture.

EXAMPLE 1

Product Control A B Water Ingredient level % level % level % level %Water 90.93 90.90 88.20 100.00 KOH 1.33 1.36 3.06 — Ethanol 2.00 2.002.00 — Glycerin 2.00 2.00 2.00 — Oleic acid 2.64 2.64 2.64 — SodiumBicarbonate 0.55 0.55 0.55 — Phosphoric Acid — — 1.00 — Citric acid 0.520.52 0.52 — Essence 0.03 0.03 0.03 — Neat pH 11.5 12.0 12.2 ˜7.5

Glass flasks are coated with AP-40 shellac and stress cured for 24 hours@140 F. The flasks at room temperature are then washed with ˜5 grams (5squirts of a Calmar #TS-800 sprayer) of the respective products with a10 sec. rub, followed immediately with a water rinse, and allowed todry. The % Wax removal is determined gravimetrically.

% Wax Removal Control 14%; A 9%; B 38%; and Water 0%.

Note: A vs. B shows a benefit for phosphoric acid addition at similarpH.

EXAMPLE 2

Water Product Control A B C reference Ingredient level % level % level %level % level % Water 90.93 88.08 88.05 88.05 100.00 KOH 1.33 3.06*3.06* 3.06 — Ethanol 2.00 2.00 2.00 2.00 — Glycerin 2.00 2.00 2.00 2.00— Oleic acid 2.64 2.64 2.64 2.64 — Sodium Bicarbonate 0.55 0.55 0.550.55 — Phosphoric Acid — 1.00 1.00 1.00 — Citric acid 0.52 0.52 0.520.52 — Essence 0.03 0.03 0.03 0.03 — PEG 3350 — 0.12 0.15 0.15 0 Neat pH11.5 12.6 12.0 11.5 ˜7.5 *Target KOH usage. Very small amount ofadditional KOH, replacing water; used to adjust to final pH.

Using varying wax, curing, rub time and flask temperature, the abovecompositions were used to clean in a manner similar to EXAMPLE 1,followed by a determination of the percentage of wax removed. The testconditions and results are as follows.

% Wax Removal Wax/Curing/Rub time/flask Temp. Control A B C WaterShellac/60 min.@ 75C/10 51 97 73 82 9 sec./room temp. Carnauba/60 min.@43C/10 64 82 75 73 5 sec./room temp. Shellac/60 min.@ 75C/20 57 97 96 977 sec./40 F. Shellac/30 min.@ 93C/20 50 98 61 65 3 sec./room temp.

The compositions of Examples 1 and 2 are prepared by adding oleic acidto a mixture of water, KOH, citric acid, phosphoric acid (if used),sodium bicarbonate, glycerin, and ethanol. The PEG 3350 (if used) andessence are added last.

EXAMPLE 3

Product A B C D Ingredient level % level % level % level % Water 89.7990.63 88.068 88.91 KOH 2.12 1.28 2.842 2.00 Ethanol 2.00 2.00 2.00 2.00Glycerin 2.00 2.00 2.00 2.00 Oleic acid 2.643 2.643 2.643 2.643 SodiumBicarbonate. 0.547 0.547 0.547 0.547 Phosphoric Acid 0.00 0.00 1.00 1.00Citric acid 0.52 0.52 0.52 0.52 Essence 0.03 0.03 0.03 0.03 PEG 3350.350 .350 .350 .350 Neat pH 11.5 10.5 11.5 10.5

The above formulas are evaluated for ability to kill various standardmicroorganisms. Minor adjustments of the pH of the formulas were doneimmediately prior to antimicrobial testing to give the above neat pHvalues. The formulas kill standard microorganisms effectively, and theformulas containing phosphoric acid are better, especially at lower pH.The amount of time required for control of microorganisms is more thanwould ordinarily be provided by a normal cleaning operation. Therefore,it is important to package the product in a container with instructionsfor allowing sufficient time for effective kill to take place.

EXAMPLE 4

Product A B Ingredients Level % Level % Oleic Acid 2.64 2.20 SodiumBicarbonate 0.55 0.55 Phosphoric Acid 1.00 — Citric Acid 0.52 0.52 EDTA,Sodium Salt 0.05 0.10 GRAS Perfume 0.05 0.08 PEG 3350 2.00 — KOH * **Ethanol 2.00 2.00 Water Balance Balance *Amount sufficient to attain apH of about 11. **Amount sufficient to attain a pH of about 10.5.

Each of the Compositions of Examples 1 Control, 4A, and 4B is used tospray on a contaminated Formica™ kitchen countertop, left on the surfacefor about 10 min., then rinsed off to provide a sanitizing benefit.

Each of the Compositions of Examples 2 Control, 4A, or 4B is used tospray on a contaminated area of a 50/50 poly/cotton shirt, left on thefabric for about 10 min., then the treated shirt is added to a laundryload to be washed in a normal fashion in an automatic washer with acommercial detergent, to provide a sanitizing benefit.

EXAMPLE 5

Ingredient Wt % Water 73.26 PEG 3350 0.79 KOH 5.70 Ethanol 6.00 Glycerin3.00 Oleic acid 7.90 Sodium bicarbonate 1.60 Phosphoric acid 1.00 Citricacid 1.56 Essence (Grapefruit oil) 0.09

The concentrated composition in Example 5 can be mixed, for example,with distilled water at 1 part product to 2 parts water until uniformlymixed and then used as a lower active liquid.

EXAMPLE 6

Ingredient Wt % Tri-Potassium Phosphate (TKP) 48.8 Potassium Citrate10.2 PEG 3350 4.3 Potassium Oleate 36.7

The anhydrous dry composition in Example 6 can be mixed, for example,with distilled water at 1 part product to 1 parts water until uniformlydissolved/mixed and then used in a liquid form.

What is claimed is:
 1. A method for reducing the level of microorganismson produce comprising the step of contacting the surfaces of saidproduce with an aqueous cleaning solution which cleans and reduces asignificant number of microorganisms on produce when allowed to remainin contact with the produce for at least one minute as compared to thesame process where the solution is immediately rinsed off, and thenremoving said aqueous cleaning solution, said aqueous cleaning solutionbeing provided as an article of commerce comprising a containercontaining said aqueous cleaning solution, said aqueous cleaningsolution comprising. (a) from about 0.5% to about 15% by weight ofC₈-C₁₈ fatty acid in its salt form; (b) optionally, from about 0.1% toabout 4% by weight of nonionic surfactant; (c) optionally, from about0.1% to about 4% by weight of organic polycarboxylic acid in its saltform; (d) optionally, up to about 0.2% by weight of base-stable anionicsurfactant; (e) optionally, a toxicologically-acceptable basic buffer;(f) optionally, a toxicologically-acceptable preservative; (g)optionally, from about 0.05% to about 10% by weight of phospohoric acidin its salt form; and (h) the balance comprising an aqueous carrierselected from water and, optionally, low molecular weight,toxicologically-acceptable organic solvent; wherein said aqueoussolution has a pH of more than about 10.5 and where said container hasinstructions for cleaning and reducing a significant number ofmicroorganisms on produce comprising the instruction to apply thesolution to the surface of produce and to allow the solution to remainin contact for at least about one minute.
 2. A method according to claim1 in which the aqueous cleaning solution comprises from about 0.3% toabout 2% by weight of ortho-phosphoric acid in its salt form, whereinsaid organic polycarboxylic acid is ethylenediaminetetraacetic acid inits salt form, and wherein said aqueous cleaning solution has a pH offrom about 11.5 to about 12.5.
 3. A method according to claim 2 whereinsaid (a) is about 0.75% to about 15%, by weight, of oleic acid as itssalt; and the solution additionally contains at least about 0.05%, byweight, of a water-soluble polyethylene glycol having a molecular weightof about 200, or higher.
 4. A method according to claim 3 wherein saidpolyethylene glycol has a molecular weight in the range from about 300to about 9500 and wherein the weight ratio of (a) to said polyethyleneglycol is in the range from about 1:2 to about 30:1.
 5. A methodaccording to claim 1 wherein component (a) is potassium oleate, and saidorganic polycarboxylic acid is citric acid in its salt form.
 6. A methodaccording to claim 1 wherein the pH of said aqueous cleaning solution isin the range from about 11 to about 12.3 and wherein said microorganismsare bacteria.
 7. A method according to claim 1 in which said aqueouscleaning solution has a viscosity less than about 100 centipoise undershear of greater than about 1000 sec⁻¹ at room temperature.
 8. A methodaccording to claim 7 in which said aqueous cleaning solution has aviscosity of less than about 50 centipoise at room temperature.
 9. Amethod according to claim 1 in which said aqueous cleaning solutionadditionally comprises oil derived from grapefruit.
 10. A methodaccording to claim 1 in which said aqueous cleaning solution remains incontact with said produce for at least about five minutes.
 11. A methodaccording to claim 1 in which said aqueous cleaning solution remains incontact with said produce for at least about five minutes and saidmicroorganisms are bacteria.